So I’m currently knee deep in research papers at the university library, and despite the fact that it’s oodles of fun, I’m taking a much needed break to write today’s MoFo post.
Truth be told I’m not a huge fan of Bahraini/Gulf cuisine and never have been – even as a meat eating child, Machboos and Biryani were never my cup of tea.
There are some gulf staples I can’t live without though, like dates.
I could happily live in one of those baskets.
I suppose one reason why I’m not big on Bahraini food is that it was never heavily featured on the menu at my house – my mom rarely made it. Partly because none of us were too keen on it (apart from my older brother) and partly because she didn’t know how – Gulf cuisine requires notoriously intricate cooking.
One thing she did (and still does) make that I’ve grown to love, is Kabab Bahraini:
Little patties made from a chickpea flour batter with tomatoes, onions and a lot of green chillis.
For those of you familiar socca – I’d describe these as spicy, savoury mini socca cakes. They’re fragrant and delicious, but are traditionally deep fried so can be a little too greasy for my liking at times. Thus is born:
Baked Kabab Bahraini
- 1/2 cup chickpea/gram/garbanzo flour (all the same thing)
- 1/4 cup water
- 1/2 red onion – finely chopped
- 1 small tomato – finely diced
- 1 green chilli pepper – very finely chopped (I have a low threshold for spicy things so I used half)
- 1/2 t garlic powder
- 1T cumin powder
- Sea salt/black pepper to taste
- 1 T coconut oil
- Mix all dry ingredients and add water and whisk to create a batter-y consistency. I didn’t note exactly how much I used so just add it in a little at a time till you get a batter that’s not too runny.
- Grease a baking pan with the coconut oil and add the batter in tablespoon increments.
- Bake under the gril for about 5 minutes or until edges are brown and crispy.
- Flip and bake for an additional 2 minutes (but careful not to burn!)
- Serve as a hot appetizer or side dish.
(Disclamer: This is by no means the traditional recipe for Kabab, I’ve had it at friends’ houses and it’s been very different. I’m simply improving on my what mama’s version of it – which for all I know may be the farthest thing from the original!)
I had mine alongside some curried lentils and a Moroccan hummus and avocado salad.
If you grew up abroad like me – did you like the local cuisine?
If not, are you a fan of the local cuisine where you live?
Have you ever tried socca?
And if the answer to that last question is no – WHAT ARE YOU WAITING FOR?!
Happy almost weekend all 😉